This is a subtle change on a classic comfort food. The mustard adds a lot of appeal in my opinion.
Potato Gratin with Grainy Mustard
Print This Recipe Yield 6Source adapted from Martha Stewart LivingPublishedserves 6
Ingredients
- 1 tablespoon butter
- 5 yukon gold potatoes
- 3 clove garlic cloves, peeled and crushed
- 2 cup milk
- 2 cup water
- 1 cup heavy cream
- 1 teaspoon kosher salt
- 1 teaspoon white pepper (to taste)
- 2 tbsp_metric all-purpose flour
- 6 ounce grated gruyère cheese
- 3 teaspoon whole yellow mustard seeds
- 1 tablespoon dijon mustard
Directions
Preheat oven to 325 degrees F. Butter the sides and bottom of a 10″ x 7″ inch oval baking dish. Using a mortar and pestle, grind 1 teaspoon of the mustard seeds into a very coarse powder. Set aside. In a saucepan, combine sliced potatoes, garlic, milk and water. Bring the mixture to a boil, then reduce the liquid to a simmer. Cook about 5 minutes until the potatoes begin to soften. Drain the potatoes, saving 1‑cup of liquid. Set potatoes aside. Combine the reserved cooking liquid with the cream. Whisk in the dijon mustard and the roughly ground mustard seeds. Season with salt and white pepper. Layer the potatoes in the baking dish, sprinkling flour and some of the cheese between each layer. Reserve half of the cheese for the top. Pour the mustard cream mixture over the potatoes until it comes about halfway up the side of the dish. Sprinkle the top with the remaining cheese and distribute the mustard seeds evenly across the cheese. Place the baking dish on a cookie sheet to catch anything that may bubble over. Bake at 325 degrees F for 25 minutes. Then place it under a broiler for a few minutes. Watch it closely, and turn the pan often to assure a good even brown crunchy crust. Let the gratin rest about 5 minutes before serving.
Is it like a strawberry shortcake? I’ll have to make it to find out!
Hi successfully made this cake & it is delicious!! BUT, my cake raises quite high and the strawberries ended up at the bottom of the cake. Why did that happen ya? Any idea?
The first time I experimented with this I used more milk (foloowing a cake recipe) and the same thing happened. The batter was too thin. Then I cut the milk down and got a thick batter that the berries sat ontop of. But the lots of rising is a mystery did you use all purpose flour? Cake flour or self rising flour might be resposinle I suppose…GREG
When you said “ice cream”, I could totally see this being served with the homemade ice cream my husband’s family makes for summer gatherings, churned in one of those outdoor ice cream machines that are more on the old fashioned side by various male members of the family. It’s always runny and full of ice crystals (though my hubby has fixed the old family recipe to some extent), but it’s somehow even manlier for all of that.
Manly or girlie, that’s a fine looking cake.
It would’ve been even MORE butch if you baked it in a cast iron skillet. I really want to sprinkle powdered sugar on it though. Does that make me femmie?
So pretty!
very butch! and looks incredible (handsome, if you will).
From Joepastry:
“…is a guy who believes that if a man feels like whipping up a nice almond cocoa genoise or a few madeleines, well…he should be able to.”
Baking is totally manly. If it wasn’t, it would make me quite girlie, which would leave me with a lot of splaining to do about my hairy legs, full beard and beer consumption.
In the new version where you double the strawberries, I was thinking it might be cool to puree some of them and mix it into the batter. Would probably give the cake a nice (very manly) pink hue!
We are on the same wavelength. Just wait until you see what I baked over the weekend…
“Serve with ice cream for boys and yogurt for girls. Sorry I don’t make the rules” Hahaha
No but you understand those rules so well.
I must get myself a slice. It looks incredibly good and I love the rustic like presentation
I just went strawberry picking in Brentwood, CA and was searching for a strawberry recipe. Thanks!
well, this is right up my alley. I love this, it so simple and beautiful. That is the best kind of cake.
I have a whole post in my head (well, maybe not a whole post but the idea for one) on the association of gender with various fruit and veg. It starts with the idea that Spud must be a guy but she’s not and I think it would have to take in your semi-manly, semi-girlie creation here…
PS Colour me girlie, because I am ok with yoghurt on my slice of strawberry cakeness, thanks v. much!
It’s simply a great cake! Lining the bottom with cut strawberries, too, sounds great — it opens the option of flipping it out onto a plate. I won’t protest over the ice cream/yogurt ‘rule’; I’d be perfectly content with a simple slice.
There is no such thing as being “too manly” to bake cakes and cookies! Women love sweet things, and a man who can bake is a dream come true! not so nice for the waistline, though, of course!
Your cake looks absolutely gorgeous. I actually much prefer the simplicity.
Damn fine looking cake, Greg. Ice cream is indeed worlds manlier than frosting.
I would love to come out dancing sometime and will be thrilled to meet your bestest friend. Especially since i’m leaving mine here! 🙁 You’d love her, she and I get into so much “trouble” together 😉
Simple and beautiful,the photo is gorgeous too! (missing my camera and photo computer desperately). Alas, no time right now!!
This sounds really good! Great pic too 🙂
Manly or not, I think it looks fantastic!!
I’m in love with this picture… So simple and stunning!
I was expecting something I would have seen at an erotic bakery. My wife has the perfect pan for a manly cake. I might have to make this strawberry cake in the manly pan so you can see what I’m talking about. LOL.
Eric
Nice job there, Greg. Not too manly and not too girly. Just a balance between the two. I really like to be honest. I’d prefer ice cream on mine, though. Be one of the guys. LOL.